HPKTCH1 CHAPTER 1 PPT.pdf

Culinary Timeline Past to the Present A HISTORY OF MODERN FOOD SERVICE  The Food-Service Industry After studying this unit, you should be able to: 1. Name and describe four major developments that significantly changed the food-service industry in the twentieth...

Culinary Timeline Past to the Present A HISTORY OF MODERN FOOD SERVICE  The Food-Service Industry After studying this unit, you should be able to: 1. Name and describe four major developments that significantly changed the food-service industry in the twentieth century. 2. Identify seven major stations in a classical kitchen. 3. Explain how the size and type of an operation influence the organization of the modern kitchen. 4. Identify and describe three skill levels of food production personnel. 5. Identify eight behavioral characteristics food-service workers should develop and maintain to achieve the highest standards of professionalism.  A History of Modern Food Service ⚫ The value of history is that it helps us understand the present and the future. ⚫ In food service, knowledge of our professional heritage helps us see why we do things as we do, how our cooking techniques have been developed and refined, and how we can continue to develop and innovate in the years ahead. ⚫ An important lesson of history is that the way we cook now is the result of the work done by countless chefs over hundreds of years. ⚫ Cooking is as much science as it is art.  The Origins of Classical and Modern Cuisine ⚫ Modern food service is said to have begun shortly after the middle of the eighteenth century. ⚫ At this time, food production in France was controlled by guilds. ⚫ Caterers, pastry makers, roasters, and pork butchers held licenses to prepare specific items. ⚫ An innkeeper, in order to serve a meal to guests, had to buy the various menu items from those operations licensed to provide them.  A HISTORY OF MODERN FOOD SERVICE ⚫ In the 1500s, Culinary Guilds were developed to dictate and monopolize the preparation of certain food items. ⚫ Each guild governed the production of a set of specific types of food.  Culinary Guilds The Guild The Product ⚫ Rotisseurs ⚫ Main cuts of meat ⚫ Patissiers ⚫ Poultry, pies, tarts ⚫ Tamisiers ⚫ Breads ⚫ Vinaigriers ⚫ Sauces and stews ⚫ Traiteurs ⚫ Ragouts ⚫ Porte-chapes ⚫ Caterers  The Origins of Classical and Modern Cuisine ⚫ In 1765, a Parisian named Boulanger began advertising on his shop sign that he served soups, which he called restaurants or restoratives. (Literally, the word means “fortifying.”) ⚫ According to the story, one of the dishes he served was sheep’s feet in a cream sauce. The guild of stew makers challenged him in court, but Boulanger won by claiming he didn’t stew the feet in the sauce but served them with the sauce. In challenging the rules of the guilds. ⚫ Boulanger unwittingly changed the course of food-service history. ⚫  Monsieur BOULANGER - The very first restaurant in the world was opened in Paris in 1765. A tavern keeper, Monsieur Boulanger, served a single dish -- sheep’s feet simmered in a white sauce.  The Origins of Classical and Modern Cuisine ⚫ The new developments in food service received a great stimulus as a result of the French Revolution, beginning in 1789. Before this time, the great chefs were employed in the houses of the French nobility. ⚫ With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened restaurants in and around Paris to support themselves. ⚫ The revolutionary government abolished the guilds. Restaurants and inns could serve dinners reflecting the talent and creativity of their own chefs rather than being forced to rely on licensed caterers to supply their food. ⚫ At the start of the French Revolution, there were about 50 restaurants in Paris. ⚫ Ten years later, there were about 500.  The French Revolution 1789-1799 ⚫ The social structure in France changed. ⚫ The aristocracy, guilds and their monopolies were abolished. ⚫ A budding restaurant industry emerged. ⚫ Chefs could cater to the growing middle class.  The Origins of Classical and Modern Cuisine ⚫ Another important invention that changed the organization of kitchens in the eighteenth century was the stove, or potager, which gave cooks a more practical and controllable heat source than an open fire. ⚫ Soon commercial kitchens became divided into three departments: 1. The Rotisserie, under the control of the meat chef, or rôtisseur; the oven, 2. The stove, run by the cook, or Cuisinier. The meat chef who was also known as chef de cuisine, which means“head of the kitchen.” 3. Pastry chef or pâtissier reported to the Cuisinier. ; ⚫  The First Restaurant 1765 ⚫ Monsieur Boulanger opened the first free-standing restaurant in Paris. ⚫ Boulanger’s contribution to the food service industry was to serve a variety of foods prepared on premises to customers whose primary interest was dining.  Haute Cuisine Early 19th Century Marie- Antoine Carême (1783-1833) “The Cook of Kings and the King of Cooks” His stated goal was to achieve “lightness, grace, order and perspicuity in the preparation and presentation of food.” ⚫ As a saucier he standardized the use of roux and devised a system to classify sauces ⚫ As a garde-manger he popularized cold cuisine ⚫ As a culinary professional he designed kitchen tools, equipment and uniforms ⚫ As an author he wrote and illustrated important texts on culinary arts  MARIE ANTOINE CAREME "The King of Chefs, and the Chef of Kings“ was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favoured by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first, internationally renowned celebrity chefs. Marie-Antoine Carême  Cuisine Classique Late 19th Century Auguste Escoffier (1846-1935) “Emperor of the World’s Kitchens” Defined French cuisine and dining during La Belle Époque Simplified food preparation and dining Classified the five families of sauces He wrote: ⚫ Le Livre des menus – a guide to planning meals ⚫ Ma cuisine – a survey of cuisine bourgeoisie (middle class cuisine) ⚫ Le Guide Culinaire – still in use today, a collection of classical cuisine recipes and garnishes Auguste Escoffier GEORGES AUGUSTE ESCOFFIER He is called “the emperor of chefs” and “emperor of the world’s kitchen” by Emperor William II of Germany He modernized and codified the elaborate haute cuisine created by Careme, and developed the brigade de cuisine system, with each section run by a chef de partie.  20th Century Fernand Point (1897-1955) Refined and modernized classical cuisine and laid the groundwork for nouvelle cuisine Gaston Lenôtre (1920) Father of modern French pastry Began a culinary school, L’École Lenôtre Developed innovations in Bavarians, charlottes and mousses Mastered techniques of freezing baked products  CHARLES RANHOFER He is the first internationally renowned chef of American Restaurant. In 1893, he published his “Franco American” cooking encyclopedia which contains 3,500 recipes.  RAYMOND ALBERT “RAY” KROC He is the pioneer of the fast-food industry with his worldwide McDonald’s enterprise (1954)  American Culinary Revolution ⚫ Alice Waters Launched the New American cuisine Her goal was to serve fresh, seasonal and locally grown produce in simple preparations that preserved and emphasized the foods’ natural flavors.  Modern Technology The process of simplification and refinement, to which Carême and Escoffier made monumental contributions, is ongoing, adapting classical cooking to modern conditions and tastes. ⚫  Influences on Modern Food Service Operations 1. DEVELOPMENT OF NEW EQUIPMENT 2. DEVELOPMENT AND AVA IL A BI LI TY OF NEW FOOD PRODUCTS 3. FOOD SAFETY AND NUTRITIONAL AWARENESS 4. NEW EMPHASIS ON INGREDIENTS 5. INTERNATIONAL I NFLUENCES 6. NEW TECHNOLOGIES  Influences on Modern Food Service Operations ⚫ DEVELOPMENT OF NEW EQUIPMENT Modern equipment has enabled many food-service operations to change their production methods. With sophisticated cooling, freezing, and heating equipment, it is possible to prepare some foods further in advance and in larger quantities. Large multiunit operations prepare food for all their units in a central commissary. The food is prepared in quantity, packaged, chilled or frozen, and then heated or cooked to order in the individual units.  Influences on Modern Food Service Operations ⚫ DEVELOPMENT AND AVA IL A BI LI TY OF NEW FOOD PRODUCTS Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. For the first time, fresh foods of all kinds—meats, fish, vegetables, and fruits—became available throughout the year. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. A more controversial technique is genetic engineering, which involves artificially changing the gene structure of a food to give it some desirable trait, such as resistance to disease, drought, or insect damage.  Influences on Modern Food Service Operations ⚫ FOOD SAFETY AND NUTRITIONAL AWARENESS It is more important than ever for cooks to keep up to date with the latest nutritional understanding. Complicating the work of food-service professionals is a growing awareness of food allergies and intolerances. Not only are chefs called upon to provide nutritious, low-fat, low-calorie meals, they must also adapt to the needs of customers who must eliminate certain foods from their diets, such as gluten, soy, dairy, or eggs.  Influences on Modern Food Service Operations ⚫ NEW EMPHASIS ON INGREDIENTS A prominent organization dedicated to improving food quality is Slow Food, begun in Italy in 1986 in reaction to the spread of fast-food restaurants. Slow Food has since become a global movement, with chapters in cities around the world. It emphasizes fostering locall ygrown food, using organic and sustainable farming practices, preserving heirloom varieties of plants and animals, and educating consumers about the food they eat. A landmark event in the history of modern North American cooking was the opening of Alice Waters’s restaurant, Chez Panisse, in Berkeley, California, in 1971. Waters’s philosophy is that good food depends on good ingredients,  Influences on Modern Food Service Operations ⚫ INTERNATIONAL I NFLUENCES The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as fusion cuisine. Early attempts to prepare fusion cuisine often produced poor results because the dishes were not true to any one culture and were too mixed up. This was especially true in the 1980s, when the idea of fusion cuisine was new. Cooks often combined ingredients and techniques without a good feeling for how they would work together.  Influences on Modern Food Service Operations ⚫ NEW TECHNOLOGIES One of these technologies is the practice of cooking sous vide (soo veed, French for “under vacuum”). Sous vide began simply as a method for packaging and storing foods in vacuum sealed plastic bags. Modern chefs, however, are exploring ways to use this technology to control cooking temperatures and times with extreme precision. As a result, familiar foods have emerged with new textures and flavors. ⚫ Another approach to cooking precision was pioneered by the Spanish chef Ferran Adrià in his acclaimed restaurant, El Bulli. Adrià explores new possibilities in gels, foams, powders ,infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas. ⚫ This approach to cooking is called molecular gastronomy, a name coined by the French chemist Hervé This, who has done much of the research in the field. Molecular gastronomy has been taken up by Heston Blumenthal in England, Wylie Dufresne, Grant Achatz, andHomaro Cantu in North America, and other chefs who continue to experiment and to explore what science and technology can contribute to food and food presentation  Top Master Chefs  Top 10 Master Chefs GORDON JAMES RAMSAY The Lethal One ⚫ The only chef in U.K. to be given ten of Michelin stars. For those who don’t know what it means, people it’s an Oscar in cooking! Ramsay in one of the highest profiled English chefs and at present titled among the three prominent chefs who have received three Michelin stars for their self-owned restaurant. GORDON JAMES RAMSAY The Lethal One ⚫ Gordon has appeared in a number of TV shows on food and competitive cookery. His most famous show is “Hell’s kitchen” where he plays the role of a devil, having a wicked temper for bad cooking. His cursing and extreme critique made him one of the most loved and hated celebrity in the food industry. Apart from hell’s kitchen Gordon is hosting Ramsay’s Kitchen Nightmare and Master Chef USA which is proving to be a massive hit as well. ⚫ Gordon has also published a number of books, many of which have become best sellers across the world, particularly his autobiography, “Roasting in Hell’s Kitchen”.  Jamie Oliver a.k.a. The Naked Chef ⚫ Jamie Oliver is all for food revolution. Jamie is an English chef well-known for his unique TV shows focusing on natural food production and of course on cooking. He is against processed food and a number of shows have been on this topic. Also he has written books under the same subject. Jamie Oliver astonishingly has had a number of people convinced to not only enjoy more time in kitchen but also growing their own food!  Jamie Oliver a.k.a. The Naked Chef ⚫ His interest n food developed at a young age when he used to help his parents in the kitchen of their pub/restaurant, the cricketers. Jamie Oliver specializes in Italian Cuisine. He is famous all over the world for his diverse international repertoire.  Jamie Oliver a.k.a. The Naked Chef ⚫ Jamie’s debut on TV was a documentary about the River Café in 1997. After that he was offered his own show, thus The Naked Chef was born. The concept behind the show was completely different and new.The show focused on stripping down the food to its plain rudiments and Jamie with his blasé outlook and his practical style was a breath of fresh air for the audience, thus making the show his claim to fame. His book having the same title was released with the show and was a prompt success. ⚫ His programs have been broadcasting in over a 100 countries. Having been translated into over 30 languages, the accompanying cookbooks are bestsellers not only in the UK but across the world. His 2010 book, Jamie’s 30 Minute Meals, became Jamie’s first book to sell more than a million times in UK as well as being the fastest-selling non-fiction book since records began.  Chef Ferran Adria "the Salvador Dali of the kitchen". ⚫ Ferran Adria has been called the world's greatest chef. He is certainly one of the most creative. Gourmet magazine referred to Adria as "the Salvador Dali of the kitchen". His restaurant, El Bulli, was recently named best restaurant in the world by the prestigious Restaurant magazine. Without a doubt, Ferran Adria will hold a prominent place in culinary history.  Anthony Bourdain The Rock Star ⚫ Anthony Bourdain, executive chef of Brasserie Les Halles in New York City, is in true meaning A rock star. He’s tactless, offensive and does NOT wear starched white jackets or fancy hats, in short he’s the anti-celebrity chef. He has his own way of celebrating food. He has a contagious passion for all kinds of food and is damn good at cooking them in addition to that he’s an awesome fiction and non-fiction writer. Anthony Bourdain The Rock Star ⚫ He began his career in the food industry more than twenty years ago as a dishwasher, steadily working his way up through preparation, to line cook, to sous chef, and finally chef. His passion for food and bold spirit is responsible for creating millions of fans all around the world. ⚫ To see Anthony Bourdain, one would have to watch the Travel Channel’s program on cultural adventure and cookery named as “Anthony Bourdain: No Reservations” where Anthony plays host in his own crude style.  Paul Bocuse The King Maker ⚫ The father of culinary art is how Paul Bocuse is known as in France. No wonder he’s been a legend for decades. Paul is known among the ultimate chefs related to Nouvelle Cuisine. Nouvelle Cuisine is a complete opposite to traditional haute cuisine. It is less lavish and emphasizes on the importance of high quality fresh ingredients. ⚫ Bocuse is known as an ambassador of modern French Cuisine. In 1961 he was privileged with the title of Meilleur Ouvrier de France. Bocuse has taught a number of chefs and most of his pupils have made it to the top. This is why he is featured in our top ten chefs of the world and wins our title for The King Maker.  Paul Bocuse ⚫ Bocuse has been an apprentice to Fernand Point, who is a known master of classic French cuisine; and Bocuse dedicated his first book to him. Thomas Keller The Self-Teacher ⚫ Thomas Keller steals the show as he has had no formal education of cooking and never went to a culinary school. He learnt about food by working in restaurants and apprenticing under chefs. He went from one restaurant to another and learned all they had to offer, absorbed the tiniest details about the smallest things.  Thomas Keller The Self-Teacher ⚫ Today he is owner and chef of The French Laundry situated in the Napa Valley of Yountville in California, Bouchon located in Las Vegas, Bouchon Bakery and Per Se at The Time Warner Center, New York City. Due to his vibrant and exhilarating experiences he is widely recognized as one of the finest chefs of America. Thomas Keller The Self-Teacher He and his French laundry have been granted a number of prestigious awards. In 2005, Per Se won the three-star rating award by the Michelin Guide. Making the name of Thomas Keller famous in the history of culinary industry for he is the sole chef of American origin to obtain two three-star bistros. He is also a well-known author of some award-winning recipe books like the Bouchon Cookbook and The French Laundry Cookbook.  Rocco DiSpirito a.k.a. the sexiest chef The fusionist ⚫ Rocco’s our sexiest chef; no we did not given him that title, he was granted that officially a couple of years back. Rocco’s culinary experience started at a very young age of 11 at his mother’s kitchen (Nicolin’s). ⚫ DiSpirito is notorious for his high-class fusion cooking and Italian-American dishes. The cooking at his mother’s kitchen and his formal training at the respected Culinary Institute of America inspired him to fuse his learning i.e. the Italian and American cooking.  Rocco DiSpirito a.k.a. the sexiest chef The fusionist ⚫ His culinary venture, The Rocco’s never had a smooth drive. There were a number of incidents after the restaurant was initiated, complaints for slow service, bickering among the staff members even a fire in the kitchen. The restaurant was featured in a reality show which lived up to see only two seasons soon after the season ended Rocco’s was shut down. Wolfgang Puck- The Gold Mine (Most Earning Chef) ⚫ Wolfgang Puck has totally changed the way of American cooking and eating. He has used formal French Techniques and Asian and California aesthetics while utilizing the highest quality ingredients in American culinary. ⚫ Wolfgang Johann Puck is an Austrian-American chef. He is a Los Angeles based restaurateur, businessman and television personality. Puck has been recently Wolfgang Puck- The Gold Mine (Most Earning Chef) ⚫ Puck owns a huge group of restaurants, varying from high profile restaurants like Chinois, Cut, Postrio and Spago to the normal ones like Wolfgang Puck Café and Wolfgang Puck Express.  Emeril John Lagasse The Multitasker ⚫ Emeril John Lagasse is a French- Portuguese-American restaurateur and is the chef-owner of many world-famous restaurants in the United States. In addition to being a celebrity chef, Emeril is also an author, television star and a percussionist. ⚫ His good natured hosting made him popular among audience in a very less time. Emeril’s restaurants have received top ratings and have been critically acclaimed by the well-regarded magazines of the culinary industry. Emeril John Lagasse The Multitasker ⚫ Lagasse has contributed a number of recipes to the food selection of the International Space Station in 2006, an effort by NASA to upgrade the food quality for astronauts. ⚫ He was also nominated eight times for his cookery shows for a Daytime Emmy Award, but never won. His food empire makes revenue of 150 million dollars per year.  Todd English The Unswerving Chef ⚫ A Boston based chef; William Todd English is a consistent winner in every field he takes up. In addition to being a celebrity chef; he’s a restaurateur, entrepreneur, television personality and a highly acclaimed author. It was in Italy that Todd developed his unique style and approach to food and cooking.  Todd English The Unswerving Chef ⚫ His Television show “Cooking with Todd English” has played a major role in making Todd such a well noted figure in culinary industry. His restaurant “Olives” in Charlestown is one of the trendiest restaurants in the country. English has worked for Delta Airlines as a chief chef as well.  Charlie Trotter The Ultimate Master Chef Charlie Trotter is a Chicago based Chef, having a degree in political science but a more pressing passion for food he strived into the cooking industry in 1982. Trotter is also a restaurateur, television celebrity and an author. He is the founder of the cooking show Master Chef.  MICHELIN STAR CHEFS A common misconception is that chefs receive the Michelin star rating, however, only restaurants receive Michelin stars. The chef is fundamental to winning the stars, though. A second misconception is that a one-star restaurant is somehow not quite “up to snuff.” In fact, a single Michelin star is a rare achievement for a restaurant, and a multiple-star rating is very rare. Winning this recognition is the life goal of many professional chefs, and it is no easy task. WHAT DOES THE STARS MEAN: One-Michelin-star: A very good restaurant or pub in its category The star indicates a good place to stop on your journey. But beware of comparing the star given to an expensive de luxe establishment with that of a simple restaurant where you can appreciate fine cooking at a reasonable price. Two-Michelin-star: Excellent cooking, worth a detour Specialities and wines of first class quality. This will be reflected in the price Three-Michelin-star: Exceptional cuisine, worth a special journey One always eats here extremely well, sometimes superbly. Fine wines, faultless service, elegant surroundings. One will pay accordingly CHEFS OF TODAY NEEDS TO POSSESS ✔ Nutrition ✔Cooking skills ✔ Sanitation / safety ✔Employability traits ✔People skills ✔ Accounting ✔Menu development ✔ Computer training  BASIS OF KITCHEN ORGANIZATION 1. THE MENU 2. THE TYPE OF ESTABLISHMENT 3. THE SIZE OF THE OPERATION 4. THE PHYSICAL FACILITIES and EQUIPMENT USE THE MENU ⚫ The basis of entire operation. The kinds if dishes to be produced determine the jobs that need to be done. THE TYPE OF ESTABLISHMENT ⚫ Hotels ⚫ Institutional kitchens (hospitals, nursing homes,health care institutions, employee luncrooms, airline catering, miltary food service, correctional institutions) ⚫ Catering and banquet services ⚫ Fast- food restaurants ⚫ Carry out or take out food facilities ⚫ Full service restaurants The Size of the Operation ⚫ The number of customers and the volume of food served. The Physical Facilities KITCHEN ORGANIZATION ⚫ Food Processing Kitchen ( Commissary Kitchen) ⚫ Cold Kitchen (Pantry Kitchen) ⚫ Butchery ⚫ Main Kitchen ⚫ Banquet Kitchen ⚫ Restaurant Kitchen ⚫ Room Service Kitchen ⚫ Staff Canteen Kitchen ⚫ Pastry Kitchen ⚫ Bakery  The Brigade A system of staffing a kitchen so that each worker is assigned a set of specific tasks Classical Front of the House Modern The Classical Kitchen Brigade EXECUTIVE CHEF EXECUTIVE SOUS CHEF PASTRY CHEF Outlet Sous Chef Pastry Sous Chef Chef de Partie Chef de Partie Demi Chef de Partie Demi Chef de Partie Commis 1-3 Commis 1-3 Apprentice Apprentice  CLASSICAL KITCHEN BRIGADE Chef d’ Cuisine (kitchen chef; literally "chief of kitchen") responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. Sous Chef d’ Cuisine(deputy kitchen chef; literally "sub-chief") receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Chef d’ partie (senior chef; literally "chief of party“) party used here as a group, in the sense of a military detail) is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef.  CLASSICAL KITCHEN BRIGADE Cuisinier (Cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. Commis (Junior Cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. Apprenti(e) (apprentice) are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.  CLASSICAL KITCHEN BRIGADE Plongeur (dishwasher) cleans dishes and utensils, and may be entrusted with basic preparatory jobs. Marmiton (pot and pan washer) in larger restaurants, takes care of all the pots and pans instead of the plongeur. Saucier (saucemaker/sauté cook) prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.  CLASSICAL KITCHEN BRIGADE Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes. Grillardin (grill cook) in larger kitchens, prepares grilled foods instead of the rôtisseur. Friturier (fry cook) in larger kitchens, prepares fried foods instead of the rôtisseur.  CLASSICAL KITCHEN BRIGADE Poissonnier (fish cook) prepares fish and seafood dishes. Entremetier (entrée preparer) prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes. Potager (soup cook) in larger kitchens, reports to the entremetier and prepares the soups.  CLASSICAL KITCHEN BRIGADE Legumier (vegetable cook) in larger kitchens, also reports to the entremetier and prepares the vegetable dishes. Garde Manger (pantry supervisor; literally "food keeper") is responsible for preparation of cold hors d'oeuvres, pâtés, pâtés, terrines, pâtés, terrines and aspics, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items. Tournant (spare hand/roundsman) moves throughout the kitchen, assisting other positions in kitchen.  CLASSICAL KITCHEN BRIGADE Pâtissier (pastry cook) prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant Confiseur in larger restaurants, prepares candies and petits fours instead of the pâtissier. Glacier in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.  CLASSICAL KITCHEN BRIGADE Décorateur in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier. Boulanger (baker) in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier. Boucher(butcher) butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.  CLASSICAL KITCHEN BRIGADE Aboyeur (announcer/expediter) takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie. Communard prepares the meal served to the restaurant staff. Garçon de cuisine (literally "kitchen boy") in larger restaurants, performs preparatory and auxiliary work for support.  THE MODERN KITCHEN BRIGADE CORPORATE CHEF EXECUTIVE CHEF EXECUTIVE SOUS CHEF JUNIOR SOUS CHEF CHEF de PARTIE (Section Chef) ⚫ Saucier- Sauce Cook ⚫ Rotisseur- Broiler Cook ⚫ Restaurateur- Ala carte Cook ⚫ Entremetier-Vegetable Cook ⚫ Garde Manger- Pantry Chef ⚫ Boucher de Cuisine- Chief Butcher ⚫ Chef Tournant- Swing Chef ⚫ Chef de Garde- Duty Cook ⚫ Dietitian ⚫ Demi Chef ⚫ Cuisinier pour le Personnel- Staff Cook ⚫ PATISSIER ⚫ CONFISSEUR ⚫ BOULANGER ⚫ CHEF DE CUISINE (shef deh kwih-ZEEN) ⚫ SOUS CHEF (SOO shef) Literally means “chief of the kitchen”. He / She supervises all Sous means “under” the positions in the in French. kitchen. The SC is second in command. He / She is responsible In the absence of the for the quality of the chef, the SC assumes the responsibility and food and the safety of authority of the chef. the guests and cooks. CHEF DE GARDE CHEF DE PARTIES (shef de GAHRD) (shef de pahr-TEE) he/she is the Is the position in night chef. charge of any of In a large the particular operation that workstations in operates 24 the kitchen. hours a day, the “station chef” chef de garde is in charge of the kitchen after the chef has left for the evening  SAUCIER POISSONIER (saw-see-YAY) (pwah-sawn-YAY) As the name implies, Poisson is the French the saucier is term for fish, responsible for therefore the making sauces. poissonier is a fish cook. He/she is also prepares any sauteed This position is or panfried items. responsible for the preparation of all fish and shellfish items.  GARDE MANGER BUTCHER (gahrd modn-ZHAY) He is in charge of the - Cuts and trims cold food station. meats and poultry for This position makes other stations salads, dressings, fruit in the kitchen. plates, and many types of cold appetizers and buffet platters.  ROTISSEUR (roh-teess-UHR) This position is in charge with roasting meats and poultry and GRILL COOK preparing pan sauces or gravies - All grilled and to accompany broiled meats, them. poultry and he/she can fish by this carves these staff member. roasted items.  ENTREMETIER FRY COOK (ehn-treh-meh-tee-YAY ) deep-fried items are - he/she oversees the prepared and cooked by preparation and cooking the fry cook. of vegetables, starches, egg dishes, and hot Since grilled items often appetizers. have deep-fried garnishes, some kitchens combine the jobs of grill cook and fry cook.  POTAGER LEGUMIER (poh-tahj-AY) (lay-goo-mee-YAY) - The potager makes all stocks, soups and he/she prepares and mother sauces. cooks vegetables. In some kitchens the job of a potager and legumier are combined and known as the preparation station.  PASTRY CHEF TOURNANT (toor-NAHN) He/she is the head of the baking and He is also called the pastry department. swing chef of roundsman. He/she oversees the This position fills in for work of specialists other staff members on in that station. their days off. A versatile and talented individual is required to perform a different job each day.  COMMIS COMMUNARD (koh-MEE) (com-muh-NAHR) - chef’s assistants - In large operations, one person is assigned the task of preparing meals for the staff.  Front of the House American French Dining room manager Maître D'hotel Wine steward Sommelier Headwaiter Chef de salle Captains Chefs d’étage Front waiters Chefs de rang Back waiters Commis de rang  SKILL LEVELS 1. SUPERVISORY 2. SKILLED AND TECHNICAL 3. ENTRY LEVEL  The Professional Chef What does it take? 1. Positive Attitude 2. Staying Power 3. Ability to work with people 4. Eagerness to learn 5. A full range of skills 6. Experience 7. Dedication to quality 8. Good understanding of the basics  Essay 1. Escoffier is sometimes called the father of modern food service. What were his most important accomplishments and contributions? 2. Discuss several ways in which modern technology has changed the food-service industry. 3. Discuss how an emphasis on high-quality ingredients beginning in the late twentieth century has influenced cooks and cooking styles. 4. What is the purpose of kitchen organization? Is the classical system of organization developed by Escoffier the best for all types of kitchens? Why or why not? 5.True or false: If a culinary arts student in a professional school studies hard, works diligently, gets top grades, and shows real dedication, he or she will be qualified to be a chef upon grad- uation. Explain your answer.